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Two bowls of chicken hot and sour soup placed on a striped black and white napkin, with a bowl of red chili paste next to the bowls.
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5 from 1 vote

Chicken hot and sour soup

Chicken hot and sour soup is a Chinese restaurant classic – it’s spicy and tangy, and filled with all sorts of delicious ingredients. This particular recipe is for Pakistani restaurant style hot and sour soup with chicken, vegetables and silky egg ribbons all combined together in a spicy tangy broth.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner, Lunch, Soup
Cuisine: Chinese, Indian, Pakistani
Servings: 4 people
Calories: 200kcal
Author: Kiran

Ingredients

  • 6 cups chicken or vegetable stock
  • ½ teaspoon salt
  • ½ teaspoon white pepper
  • ½ teaspoon red chili powder
  • 2 tablespoon soy sauce
  • 1 tablespoon white granulated sugar
  • 1⁄4 cup vinegar
  • ¼ cup tomato ketchup
  • 2 teaspoon crushed red chili paste see note 1
  • 1 small carrot (¾ cup) julienned
  • 150 gram (1 cup) shredded cabbage
  • 1 ¼ cup boiled and shredded chicken see note 2
  • 3 tablespoon corn starch
  • 1⁄4 cup cold water
  • 2 eggs whisked

Instructions

  • Place the chicken (or vegetable) stock in a medium sized pot on medium heat.
  • Add salt, white pepper, red chili powder, soy sauce, vinegar, ketchup and chili paste.
  • Bring it to a boil, and then add the carrots, cabbage, and boiled chicken.
  • Cook for about 5 – 8 minutes till the chicken and vegetables are warmed through, and then make a cornflour slurry dissolving the cornstarch with water.
  • Add the cornflour slurry, and cook for about 2 minutes till the soup thickens.
  • Whisk the eggs in a small bowl. Turn heat to low, and carefully add the eggs in the soup. Stir with a spoon till egg ribbons are formed. Adding the eggs will also thicken the soup.
  • Serve hot with additional soy sauce, vinegar and chili paste on the side along with fish or prawn crackers.

Notes

  1. There are many versions of chili paste available in the supermarket – sambel olek, chili paste or crushed red chili paste. I use the one by Aldi but you can use whatever is available in your country. In case paste isn’t available chili sauce, chili garlic sauce or Sriracha sauce can be used but remember that the paste will usually be hotter than a sauce, so adjust quantity accordingly.
  2. Basic chicken cooked with salt and black pepper can be used in this recipe. The chicken can be sautéed in a pan, or boiled, or poached. The benefit of poaching the chicken is that the poaching liquid can be used as a stock. Leftover chicken pieces from making chicken yakhni (or chicken broth) can also be used in this recipe.

Nutrition

Calories: 200kcal
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